Sundried Tomato Pesto (Vegan, Garlic and onion free)

Happy Monday to all of you! I hope you had a wonderful week-end, we sure did.

There is very little that beats a holiday week-end. Especially when daddy gets time off and little miss is home from preschool, making us a whole family for fun and play. But add in visit from far away, and you get one of the best week-ends ever.

One of my favorite things to do for my friends is cook. Luckily, I’m surrounded by people who, although they are not vegetarian (or vegan), are always up for whatever food I put in front of them. So I was given free range and the fun began.

Now, there was a restaurant that we used to frequent that had the best burgers in town! They had a whole section of the menu dedicated to veggie burgers, but they could also substitute the meat in any of their burgers with tofu which made our choices endless. Unfortunately, when we stopped eating everything out of the Allium family, our outings there became a thing of the past.

So, since we’ve been in a mood for veggie burgers lately, I decided to try my hand at recreating one of their signature burgers : The Mountaineer. The toppings are wild greens, rosemary mayonnaise, fresh organic soft goat cheese and sundried tomato pesto.

The pesto being traditionally made with garlic and even sometimes Parmesan cheese, I decided to try my hand at a vegan and Allium free one. (I do realize that the burger toppings themselves are not vegan, but I still love making as much vegan food as I can!)

The experiment turned out really good, so I thought I would share!

Sundried tomato poesto

Sundried Tomato Pesto

  • 1/2 cup of sundried tomatoes, soaked in warm water for about 2 hours, then drained. *
  • Juice of 1 small lemon (about 1 to 1 1/2 TBSP)
  • Half a cup of fresh basil leaves
  • 1 TBSP of fresh parsley leaves
  • 1/4 cup of olive oil (use more if too thick)
  • Sea salt and fresh ground pepper to taste

* I don’t use the tomatoes packed in oil because they contain seasonings that include garlic powder. Also, I find them too salty and fatty. I’d rather add my own organic oil.

Just put everything into a food processor or blender and pulse until you get a creamy but still chunky texture. You can double the recipe and freeze some as it freezes very well. I never keep mine in the fridge more than 1 week. But that is my rule of thumb for everything!

Bon appΓ©tit!


About Yanic A.

Hello to all of you and thank you for stopping by! My name is Yanic. I'm a wife to a wonderful husband, a mother of 2 beautifully complex and unique children and a lover of all things inspiring. Having started a personal journey of self discovery when I found out I was pregnant with my daughter 4 years ago, I've since embraced a daily life of simpler pleasures and gratitude. As we get to know each other, you will know me as a quilter, a gardener, a Tao cultivator, a vegetarian foodie, a true believer in a healthy family life as being the secret to my happiness and hopefully as time goes on, a friend... I will try to share with you my days as they unfold, speaking of my happy successes without censoring my challenges, trying to make this blog a true portrait of the ever-changing path that I have chosen for myself. I'm hoping to find in these pages others to share with and learn from, bringing to light the absolute connection in all things and people, showing this world as being a true community.
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12 Responses to Sundried Tomato Pesto (Vegan, Garlic and onion free)

  1. Mmmm, this pesto sounds delightful! I must give it a try. And sun dried tomatoes are especially healthy! Hope I can find them here in stores πŸ™‚


  2. bitsofthepast says:

    Ooh! That looks so tasty! I love figuring out new recipes, especially when they turn out yummy. Looks like you made one that is just that! I was able to sun dry my own tomatoes last year and I still have a few. I might be trying this out!


    • quiltykanuck says:

      Wow! I would love to learn how to do that. Do you use a dehydrator or old school SUN dry them? Details please!

      And do let me know if you try it!


      • bitsofthepast says:

        I used a dehydrator last year. It was the first time I ever tried this, and they truly are delicious. This year, I am creating a dehydrator box that will sit outside. I will make a post about the process sometime this spring. And I will let you know how it works too. I love doing things the old way!


      • quiltykanuck says:

        I’m the same… we had talked about building a solar oven this year! Please do keep us posted on your dehydrator. I would LOVE to know your process!!!


  3. mountaingmom says:

    I love seeing your recipes. I do love garlic and onion, so often add them to make them more to my liking.


  4. cariemay says:

    Mmmmm that sounds good, thank you for sharing


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